Saffron Purity Test Results — ISO 3632 Certified
How do you know your saffron is pure? We publish every batch's third-party lab results — crocin, picrocrocin, and safranal values tested to ISO 3632. No trust required, just data.
What ISO 3632 Measures
ISO 3632 evaluates saffron on three bioactive compounds using UV-Vis spectrophotometry. Each determines a different quality dimension.
Crocin
Colour strength · λ 440 nm
Glycoside derivatives of crocetin — the carotenoid pigment responsible for saffron's intense golden-yellow colour in food. Higher crocin = fewer threads needed per dish.
Picrocrocin
Bitter flavour · λ 257 nm
The glycoside that gives saffron its characteristic bitter taste. It degrades into safranal during storage, so high picrocrocin indicates freshness.
Safranal
Aroma intensity · λ 330 nm
A monoterpene aldehyde formed from picrocrocin — the molecule behind saffron's distinctive hay-like, honey-sweet fragrance. Too much signals over-dried saffron.
ISO 3632 Grade Thresholds
Saffron is classified into three categories. Our Mongra saffron consistently exceeds Category I minimums.
| ISO Grade | Crocin (colour) | Picrocrocin (flavour) | Safranal (aroma) | Label |
|---|---|---|---|---|
| Category I | ≥ 190 | ≥ 70 | 20–50 | Premium |
| Category II | ≥ 150 | ≥ 55 | 20–50 | Standard |
| Category III | ≥ 100 | ≥ 40 | 20–50 | Economy |
Source: ISO/TS 3632-2:2003 — Saffron (Crocus sativus L.) quality specification.
Batch ST-2026-APR-M1 — Lab Results
Tested April 2026. Origin: Pampore, Kashmir (GI-tagged). Grade: Mongra (pure stigma tips).
Bioactive Compound Analysis
ISO Cat I minimum: 190 · Our value: 258 (+36% above threshold)
ISO Cat I minimum: 70 · Our value: 92 (+31% above threshold)
ISO range: 20–50 · Our value: 38 (optimal mid-range)
Physical & Nutritional Parameters
| Parameter | Value | Note |
|---|---|---|
| Moisture | 8.2% | Well within ISO limit of ≤12% |
| Ash | 5.4% | Mineral content indicator |
| Proteins | ~14.5% | Natural saffron protein range |
| Potassium (K) | ~13,000 mg/kg | Dominant microelement |
| Iron (Fe) | ~120 mg/kg | Per 100g of dried stigmas |
Nutritional reference values from Predieri et al. (2021). View study →
How Does Kashmiri Mongra Saffron Compare?
To put our numbers in perspective, we compared our batch results against published, peer-reviewed data. A 2021 study in Foods (MDPI) analysed saffron from multiple Italian growing regions using HPLC-DAD. Below is our editorial comparison — our own first-party lab values alongside their published findings.
Source: Predieri, S. et al. “Chemical Composition and Sensory Evaluation of Saffron.” Foods 10(11):2604, 2021. Open-access (CC BY 4.0). View original study on PubMed Central →
| Origin | Total Crocins (mg/g) | Picrocrocin (mg/g) | Safranal (mg/g) |
|---|---|---|---|
| Saffron Town (Pampore)Our batch | 258 | 92 | 38 |
| Sardinia, Italy (SA) | 302 | 74 | 3.1 |
| Central Tuscany (CT) | 617 | 113 | 0.48 |
| South Tuscany (GR) | 397 | 29 | 2.66 |
Crocin Content Comparison (mg/g dried stigma)
Safranal Content Comparison (mg/g dried stigma)
Our Analysis: Why These Numbers Matter for Your Kitchen
Peer-reviewed data confirms that safranal concentration correlates with perceived aroma intensity, while crocin drives colour and astringency. Our Pampore Mongra saffron records safranal at 38 mg/g — the highest in this comparison — which means fewer threads are needed to achieve the distinctive saffron fragrance in biryani, risotto, or kesar milk. If you've ever used saffron and couldn't smell it, safranal is what was missing.
The balance between crocin and picrocrocin is equally important. Separate research by Chrysanthou et al. (2016) demonstrated that high crocin can mask bitter perception. Our profile — crocin 258 with picrocrocin 92 — delivers intense golden colour and a clean, pleasant bitterness without either overpowering the dish.
Practical tip: For everyday cooking, 4–6 threads of Mongra saffron with crocin above 250 is enough for one litre of liquid. Lower-crocin saffron may need 10–15 threads for the same colour depth — making high-crocin saffron more economical per dish despite the higher price per gram.
Crocin Concentration vs. Sensory Perception
The study measured bitterness and astringency perception at increasing crocin concentrations using a trained 12-member sensory panel (9-point scale).
| Crocin (ppm) | Bitterness Score | Astringency Score |
|---|---|---|
| 0.94 | 1.9 / 9 | 2.6 / 9 |
| 1.87 | 2.4 / 9 | 2.6 / 9 |
| 3.75 | 2.2 / 9 | 3 / 9 |
| 7.5 | 3 / 9 | 3.2 / 9 |
| 15 | 2.8 / 9 | 3.1 / 9 |
| 30 | 2.8 / 9 | 3.2 / 9 |
| 60 | 3.2 / 9 | 3.5 / 9 |
Data reference: Predieri et al. (2021), Table 3. Our interpretation reflects how these findings apply to Kashmiri Mongra-grade saffron in cooking. View original study →
What This Means When You Cook with Our Saffron
The data shows that even at trace concentrations (0.94 ppm), crocin produces detectable bitterness and astringency. But here is the insight: at higher concentrations, astringency rises linearly while bitterness plateaus. In practice, this means high-crocin saffron delivers dramatically deeper colour without making your food taste proportionally more bitter.
This is exactly why professional chefs prefer Mongra-grade saffron with high crocin values: maximum visual impact with balanced, pleasant flavour. Whether you are making Persian tahdig, Kashmiri yakhni, or a simple kesar milk before bed, our batch's crocin level of 258 puts you in the sweet spot — rich golden colour without harsh bitterness.
How Every Batch Is Tested
Harvest
Hand-picked crocus flowers from GI-tagged Pampore farms. Only the crimson stigma tips are separated (Mongra cut).
Drying
Traditional low-heat drying to preserve crocin and safranal. Moisture brought below 12% per ISO spec.
Lab Analysis
UV-Vis spectrophotometry at 440nm (crocin), 257nm (picrocrocin), 330nm (safranal). ISO 3632 protocol.
Certificate
Results documented in a downloadable certificate of analysis included with every order.
Saffron Purity & Lab Testing FAQ
What is ISO 3632 and why does it matter for saffron?
How do I check if my saffron is pure?
What crocin value is considered good for saffron?
Is Kashmiri saffron better than Iranian saffron?
What does the lab certificate include?
How often do you test your saffron batches?
References & Disclaimer
- Predieri, S.; Magli, M.; Gatti, E.; Camilli, F.; Vignolini, P.; Romani, A. “Chemical Composition and Sensory Evaluation of Saffron.” Foods 2021, 10, 2604. PMCID: PMC8618029. PubMed Central
- Chrysanthou, A.; Pouliou, E.; Kyriakoudi, A.; Tsimidou, M.Z. “Sensory Threshold Studies of Picrocrocin.” J. Food Sci. 2016, 81, 189–198. DOI: 10.1111/1750-3841.13152.
- ISO/TS 3632-2:2003 — Saffron (Crocus sativus L.) — Test methods. International Organization for Standardization.
Disclaimer: All Saffron Town batch results on this page are from our own independent, third-party laboratory testing and represent our specific product. Comparative values from Italian origins are cited from Predieri et al. (2021), a peer-reviewed, open-access study published under a CC BY 4.0 licence, and represent their specific samples — not commercial averages. We present this data to provide scientific context for understanding saffron quality, not to imply equivalence or direct superiority.
Saffron quality varies by harvest year, terroir, cultivar, and post-harvest processing. This page is for educational and informational purposes only and does not constitute a medical, nutritional, or therapeutic claim. The editorial analysis and interpretation on this page is original work by Saffron Town.
Saffron You Can Verify Before You Buy
Every jar of Saffron Town Mongra saffron ships with a downloadable ISO 3632 certificate of analysis. No trust required — just data. See for yourself why 500+ customers trust our lab-tested saffron.
Page last updated: April 2026 · Batch ST-2026-APR-M1